INGREDIENTS

  • 1 cup almond meal
  • 1 cup coconut sugar
  • 1 cup cacao powder
  • 150 ml (approx 2/3 cup) melted coconut oil
  • 1/2 cup peanut butter
  • 1/4 cup roasted peanuts, chopped
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Frozen raspberries

METHOD

  1. Preheat oven to 180°C (350°F) and line or grease a 20 cm (8 x 8”) square baking tin.
  2. Mix together all ingredients except raspberries and add to prepared tin.
  3. Place raspberries on top and bake for 25-30 minutes.